Scallops In Lemon Butter

Ingredients

1 lb scallops, fresh or thawed 2 tbsp butter or margerine 1 pinch basil 1 pinch crushed rosemary 1/4 tsp salt 2 tbsp lemon juice 1 paprika	Advertisements

Preparation
 
On high power, melt butter or margerine in a glass dish (8" pan works
well) with rosemary, basil and salt for one minute. Add scallops and
lemon juice and stir well to coat. Reduce heat to medium (60%) power,
cover with waxed paper and cook 7-8 minutes until scallops are tender
and white. Stir twice during cooking time. Sprinkle with paprika,
cover with waxed paper and let carry over cook for 5 minutes. Serve
and enjoy.

1 serving = 1-1/2 fat exchange
: 3 fat-meat exchange
: 235 calories
: 0 g carbohydrate
: 21 g protein
: 16.5 g fat

 

 
Servings:
4

 

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